Menu

Starters
Cep Mushroom and Potato Soup (v) (g)
or
Pumpkin Gratin with Pecorino, Sage and Ginger.
Salad Garnish with Quince Dressing (v) (g)
or
Smoked Haddock and Spring Onion Fishcake; Lemon Butter Sauce
or
Duck and Port Terrine with Pistachios and Fig Jam (g) Melba Toast

Main Courses
Traditional Roast Free Range Turkey
with Chestnut & Apricot Stuffing Chipolata & Bacon;
Rothschild Red Wine Gravy ( (g) without Chipolata & Stuffing)
or
Roast Loin of Gloucester Old Spot Pork;
Prune and Armagnac Stuffing.
Savoury Crumble of Swede, Apple & Sage
or
Roast Skate (off the bone) with Sweet Potato, Fennel, and Lemon. Sauce Gribiche
or
Feuillette of Spinach, Salsify, Mushroom and Leeks; Parmesan Cream Sauce.
Lambs Lettuce with Truffle Vinaigrette (v)
All main courses are served with seasonal vegetables

Puddings
Rothschild Plum Pudding with Brandy Sauce
or
Belgian Chocolate and Caramel Tart with Clotted Cream
or
Orange and Grand Marnier Charlotte; Hazelnut Tuile (g)
or
A Plate of Fine Cheeses with Traditional Accompaniments